Print Recipe

Black Bean Soup with
Cumin and Cilantro




  1. Heat oil in heavy large pot over medium high heat. Add onion and garlic. Sauté for 5 minutes.
  2. Mix in beans and spices. Add bouillon and water. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 3 to 3 1/2 hours.
  3. Add carrots, celery and liquid smoke. Cook about 30 more minutes. Stir in cilantro.
  4. Serve each portion of soup with a lime wedge and hot sauce as desired.

8 servings.


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